Haven't found the lasagne, but I found these two in the book I thought the lasagne was in. Turns out the lasagne was pumpkin and ricotta. Der me.

Delicious Baked Eggplant serves 4

2 eggplants, cut in half lengthways
1/2 cup olive oil
4 tblsp tomato paste
2 tsp oregano, chopped
150g soft goats cheese
1 red capsicum, roasted and sliced
4 sundried tomatoes, julienne
4 basil leaves, whole

Cut eggplant in half lengthways, and score on top.
Top with lots of olive oil and bake for 30-40 minutes at 180c in oven until soft.
Brush with tomato paste and sprinkle with oregano.
Crumble goats cheese on top.
Garnish with sliced roasted red capsicum and sliced sundried tomatoes and basil leaves.
Recook 10-15 minutes at 180c in oven.
Can be served hot or cold


Eggplant Parmegiano serves 4

2 eggplants
8 big slices mozzarella cheese
150g sundried tomatoes
8 basil leaves
1 cup plain flour
1 egg
2 tblsp milk
1 cup fresh breadcrumbs
100g dried parmesan cheese
50g ghee or butter

Cut eggplant into slices lengthwise 1cm thick.
Slit each piece 3/4 of the way through, so it can open like a book.
Fill with a slice of mozzarella cheese, one sundried tomato and fresh basil leaf.
Dip each slice in flour, then egg wash (milk and egg beaten together), breadcrumbs and parmesan cheese combined.
Pan fry in ghee or butter until golden brown.
THen place for 10 minutes at 180c in oven until soft.

Both recipes from the Body Shop Cookbook.


Eggplant Spaghetti serves 4-6

1 eggplant
1/4 cup oil
2 cloves garlic
1 onion
1 red pepper
45g can anchovies
470g can whole peeled tomatoes
1/2 cup water
2 tblsp tomato paste
1/2 tsp basil
pepper
60g black olives
1 tsp capers
2 tblsp chopped parsley
grated parmesan cheese

Cut unpeeled eggplant into 1cm cubes, sprinkle with salt, leave 30 minutes. Rinse well under cold running water, pat dry.
Heat oil in pan, add crushed garlic, peeled and chopped onion, seeded and sliced pepper and eggplant, saute until onion is tender.
Add drained chopped anchovies, undrained mashed tomatoes, water, tomato paste, basil, pepper and chopped capers. Stir until combined. Bring to boil, reduce heat, simmer, covered for 10 minutes.
Stir in the parsley and olives.
Serve with grated parmesan cheese. This sauce is sufficient for 250g to 375g spaghetti.


Italian Eggplant Casserole Serves 6-8

3 tblsp oil
30g butter
500g zucchini
2 onions
1 clove garlic
1 green pepper
1 red pepper
125g mushrooms
470g can whole peeled tomatoes
1/2 tsp oregano
1/2 tsp mixed herbs
2/3 cup water
2 tblsp tomato paste
300g three bean mix
300g red kidney beans
salt, pepper
2 tblsp chopped parsley
oil for shallow frying
1 eggplant
125g mozzarella cheese
1 tsp paprika

Cut eggplant into 1cm rounds, sprinkle each side with salt, stand 30 minutes, rinse.
Heat oil and butter in pan, ass sliced zucchini, peeled and chopped onions and crushed garlic, saute 3 minutes or until zucchini are just tender.
Add seeded and sliced peppers and sliced mushrooms, cook stirring over low heat until peppers are tender.
Add undrained mashed tomatoes, oregano, mixed herbs, water and tomato paste, stir until combined, bring to the boil, simmer uncovered for 3 minutes.
Add rinsed and drained beans, salt and pepper and parsley, cook, stirring uncovered until beans are heated through. Put into large ovenproof dish.
Heat oil in pan, shallow fry rinsed and dried eggplant on each side for 1 minute or until golden brown, drain.
Overlap eggplant slices on vegetables, cover eggplant with thin slices of mozzarella cheese, sprinkle with paprika. Bake in moderate oven 30 minutes or until golden brown.


Fried Eggplant Serves 4-6

2 small eggplants
salt
2 tblsp milk
2 cloves garlic
2 1/2 cups fresh breadcrumbs
4 shallots or spring onions
1/4 cup chopped chives
1/4 cup chopped parsley
salt, pepper
1/4 tsp mixed herbs
oil for frying

Cut unpeeled eggplants into 1cm rounds, sprinkle both sides with salt. Leave to stand 30 minutes. Rinse well under cold running water, drain, dry with absorbent paper.
Combine lightly beaten eggs, milk and crushed garlic. Put breadcrumbs, chopped shallots, chives, parsley, salt, pepper and mixed herbs in bowl, mix well.
Dip eggplant slices into egg mixture, then coat with breadcrumbs. Press breadcrumbs on firmly. Refrigerate for 1 hour.
Shallow fry eggplant slices on both sides until golden brown, drain.

Those three recipes from the AWW.

I think that's all I got. Not bad for someone who isn't a big fan of the stuff!